THE SALTY PELICAN BAR & GRILL

Name: THE SALTY PELICAN BAR & GRILL
Address: 12 N FRONT ST, FERNANDINA BEACH, FL, 32034, US
Rating: 31.5

12 N FRONT ST, FERNANDINA BEACH, FL 32034

License #5501091

🍽️ American ℹ️

31.5 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 7 findings · 2 critical

Routine - Food

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Quick take

THE SALTY PELICAN BAR & GRILL in FERNANDINA BEACH currently holds an InspectFL Health Score of 31.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 70 total violations — 18 critical, 9 major, 43 minor.

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The latest inspection on September 23, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

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THE SALTY PELICAN BAR & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in bottom drawer on cook line, cooked onion bacon jam (50F - Cold Holding, retemped 35F). Operator stated it was put in cooler about 2 hours prior. Temperature retaken 20 minutes later.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In server alley, Sanitizer Bucket (Quaternary 0ppm). Operator had employee remake sanitizer bucket and rechecked at 150ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in cooler under flat top grill on cook line soiled with black residue/food debris. Also, hood filters soiled with grease build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On shelf above reach in coolers on cook line, metal to go bowls not inverted. Manager flipped bowls.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris/grease.
[41-17-4] Spray bottle containing toxic substance not labeled. In chemical holder in server alley, spray bottle with clear liquid not labeled. Manager had employee label bottle.
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam table of cook line, cheese sauce (121F - Reheating @ 2 hours, 167F @ 2.15 hours). Operator stated it was put in warmer at 9:30 am, temperature taken at 11:30. Employee out on stove and temperature taken 15 minutes later at 167F.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area not easily cleanable or smooth.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled Multiple ceiling vents soiled
[36-73-4] Floor soiled/has accumulation of debris. Floor in upstairs bar is soiled under the counter area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on top of soiled ice machine in walk in cooler, manager cleaned surface of ice machine
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS later in walk in cooler per manager item was placed in cooler at 10:45AM. First temperature taken was taken approximately 1PM, 2nd temp 3PM.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food and clean equipment without washing hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (90F - Cooling)2nd temp 78F 2HRS ,later ; Cajun Cream (70F - Cooling) 2nd temp 58F 2HRS. All items in walk in cooler in large container is more than 2 inches deep
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee place container full of oyster shuckers in hand sink located on front line area. Manager educated employee on hand washing sink usage and removed the items from the sink
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated that the following items were on time as a public health control, shrimp, shredded cheese, blue cheese, the time as a health controls document did not display the items. Manager updated the document to show the items on it.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple serve safe certifications missing birthday.

Disposition: Met Inspection Standards
[21-19-4] Clean wiping cloth supply not properly stored. Red sanitizer bucket in upstairs bar on counter over clean glassware. Bucket moved and stored correctly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in both upstairs and inside bar areas.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Green dumpster across street is on grass.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Inside door area in walk in freezer.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves and legs for shelves show rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on cook line in kitchen. Silver dunnage rack under dish machine in kitchen. Employee began cleaning items.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler near prep area in kitchen.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area handled/rinsed off soiled dishes and immediately handled clean cutting boards on other side of dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler by pass through window on server side, container of horsey sauce 47F. Horsey sauce taken out of reach in cooler for approximately five (5) minutes sand placed back inside. Horsey sauce kept inside reach in cooler to cool.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on main cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling on cook line near air vents.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks have "handwash only" signs. Hand washing sink in bar is missing. Manager states has signs and will post.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in establishment showing rust.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Indoor walk in cooler floor.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fishermans stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, fishermans stew 118F. Stew reheated approximately 4.5 hours prior. Stew discarded. See stop sale.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is screen shot of record.